This rich cake is from Mendocinos CAFE BEAUJOLAIS. Chef Margaret Fox makes it for birthdays, and those adventuresome couples who want a chocolate wedding cake. It is usually served with Creme Fraiche Chocolate Frosting (recipe on separate post). Sift together flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients. Stir JUST until mixed. Stir in hot coffee, and pour into two 9 inch square pans greased and lined with waxed paper. Strike each pan on the edge of the counter or drop several times onto the floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 minutes. Cool pans on a wire rack for 15 minutes. Run a knife around the edge, turn out, and cool completely. Sharron Solomon Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 10|
|Calories from Fat: 650 (56%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 43g||215 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 472.8mg||145 %|
|Sodium 726.6mg||25 %|
|Potassium 412.5mg||11 %|
|Total Carbohydrate 120.4g||35 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 117.8g|
|Protein 14.5g||21 %|
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Calories per serving: 1153
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